Snowball Cupcakes

Snowball cupcakes

Have you ever had a real snowball fight? Like the ones you see in the movies? I had one back in my university days that went on for hours, and it was great fun. Nowadays I’d rather fight over who gets the last one of my Snowball Cupcakes! These frosty treats are flavoured with a rather tropical ingredient… coconut! It resembles snow perfectly so it had to be part of these Snowball Cupcakes. As did marshmallow fluff, which is a yummy American gooey marshmallow spread that you’ll find in the centre of the cupcakes. Making the snowflake shapes was so easy too with the help of a fondant cutter. The Snowball Cupcakes would also be great for a Disney’s Frozen themed party!

Jump straight to the recipe!

I started by making the snowflake decorations. I got some baby blue fondant and rolled it out, then I cut out snowflake shapes using a cutter. You can find links to the cutters I used at the end of the post.

I creamed together the butter and sugar until smooth.

Then I added the eggs, vanilla, coconut and self raising flour.

I divided the mixture between 12 baby blue cupcake cases.

They baked for 20 minutes until then were golden brown. I left them to cool completely.

Using a cupcake corer, I made holes in the middle of each cake.

  

I filled each hole with marshmallow fluff, which is an amazing spread that is basically like the gooey middle of a hot marshmallow! Find it in Sainsburys, and other supermarkets in the American section.

To decorate the snowball cupcakes I made a vanilla buttercream, then piped it on using a circular nozzle. I dipped the edges in dessicated coconut, then added the snowflake shapes.

These snowball cupcakes were such a hit! My boyfriend put them in his top five favourite things I’ve ever made (and he’s eaten pretty much everything on this blog!) And my sister told me her colleagues were still talking about the snowball cupcakes several days later.

Snowball cupcakes

Tips:

If you can’t find baby blue cupcake cases, you could also use white ones.

The snowflake cutters are really cheap, easy to use and create such a pretty effect. I recommend grabbing one from Amazon on the link below!

If you don’t want to pipe the icing on, just spread it on with a spoon.

You can also use a knife to cut out the holes in the cupcakes if you don’t have a cupcake corer.

I’m linking this recipe up with Bake of the Week hosted by Casa Costello, Baking Crumbs hosted by Only Crumbs Remain, Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Friday.

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5 from 4 votes
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Snowball Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tbsp Milk
  • 1 tsp Vanilla extract
  • 25 g Dessicated coconut
  • 175 g Self raising flour

For the buttercream

  • 200 g Butter or baking spread
  • 400 g Icing sugar
  • 1 1/2 tsp Vanilla extract

For decoration

  • 100 g Baby blue fondant
  • 75 g Fluff marshmallow spread
  • 25 g Dessicated coconut
  • Icing sugar to dust

Instructions

  1. Start by making the snowflake decorations. Dust a mat or work surface with icing sugar and roll out the fondant

  2. Using a cutter, cut out snowflake shapes and place them on baking or greaseproof paper to dry out and harden

  3. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with 12 light blue cupcake cases, or another colour if you can't find light blue. White would work well

  4. Cream together the butter and caster sugar until smooth

  5. Add the eggs, vanilla and coconut, mix them in

  6. Add the flour and mix it in

  7. Divide the mixture between the cupcake cases, then bake for 20 minutes until then are golden brown. Let them cool completely on a cooling rack

  8. Using a cupcake corer or a knife, make holes in the middle of each cake

  9. Spoon or pipe the marshmallow fluff spread into each hole

  10. Make the buttercream by mixing the ingredients together in a stand mixer or with an electric hand whisk until they are smooth, then put it into a piping bag fitted with a circular nozzle and pipe it onto the cupcakes

  11. Dip the sides of the buttercream in the dessicated coconut, then add the snowflake shape in the centre

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9 comments / Add your comment below

    1. Hi Robin, I’ve never made my own fondant, I always buy it as it’s so convenient! I hope you make and enjoy my gingerbread men 🙂

  1. ooooh Kat your are a clever baker. Not only do these look fabulous and very festive, I love that you filled each cupcake with marshmallow! No wonder they were so yummy. These would also be great served at a Frozen themed party.
    thank you for linking with #Bakeoftheweek x

  2. Oh these look so pretty and really tasty too! I didn’t even realise till now that you could get a cupcake corer but I’m also now thinking how useful that would be. I might even get one for myself as a little stocking filler type Christmas present!

  3. These are brilliant Kat – so easy and eyecatching too. I’ve never tried marshmallow fluff before – for some reason I’ve just always assumed that it wasn’t vegetarian friendly (like regular marshmallows) but now I know better so will definitely be popping some into our shopping trolly! Thanks so much for linking up with #BakingCrumbs.
    Angela x

    1. Thank you! You could use white sugar strand sprinkles or white nonpareils for the decoration, and you can just leave it out of the sponge if you don’t like it or have an allergy

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